The famous Italian cookie, the ginetti appears all year round. Nonna’s Easter Ginetti are crunchy and sweet. You know it’s Easter when you see them on the table. I remember making these with nonna and also with my mom. I worked out the recipe and it took me a while because of the measurements. Nonna made 40 of these at a time. She would put a pile of flour on the table and make a well. Then in went about a dozen eggs and a little salt. You can double or triple this recipe.
The kneading was the fun part. I would help her mix and turn. The dough was sticky, but pliable. We always let it sit for a bit. Then we made little ropes and pulled on them. They would go into a pot of boiling water and when they came out, we cut around the ropes lengthwise. It was an all day thing. The best part was the icing and to this day I like to add a little bit of anise flavour to the icing.
To eat these just break them off into chunks. They are also good with a little Vin Santo or Marsala at the end of a meal.
Sometimes I use the food processor. First beat the eggs and the salt.
Add the flour 1/4 cup at a time. This dough is very sticky.
I turn it onto a floured counter and knead it.
Roll it into a ball and let it sit covered with a tea towel for about 10 minutes.
Cut into 4 equal pieces.
Make a ring and stretch it.
Ready for a quick boil.
Stretch them again before putting into the boiling water.
They come to the top and are ready.
Strain them and don’t worry if they look lumpy.
Place them on a tray. Do not oil the tray. Slice the ginetti lengthwise all around, but not all the way through.
See how they puff.
Cooling and waiting for the icing.
I like red and blue food colouring. My mom leaves it white.
All sprinkled in red.
All sprinkled in blue.
Bunny loves these treats so much he fell over. LOL
4 from 1 vote
Nonna's Easter Ginetti
A little Italian treat for Easter.
CourseDessert
CuisineHome Cooking in Canada, Italian
KeywordNonna's Easter Ginetti
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Renata Solski
Ingredients
The Ginetti
- 4eggs
- 2 cupsflourreserve 1/4 cup
- 1/8 tspsalt
The icing
- 1 cuppowdered sugar
- 2tbspmilk
- 1tspSambucaOptional
- food colouring
- sprinkles
Instructions
Use a food processor or mixer.
Froth the eggs with the salt.
Add the flour a 1/4 cup at a time. I used 1 and 3/4 cups
The dough should be sticky, but come away from the blades.
Sprinkle some flour on your counter and some over the dough.
Knead and bring it together.
It should be soft, pliable, but not stick to the counter.
Let it rest for 10 minutes. I cover it with a kitchen towel.
Put a large pot of water on to boil.
Meanwhile, divide the dough into 4 pieces.
Make a rope our of each piece and pinch ends together.
Pull on the rope and drop into the boiling water.
Do not crowd the ropes.
When they come to the top or start floating remove.
Place on a baking sheet. No need to grease or anything.
Cut a lengthwise slit around each rope.
Place in a 450 F oven for 20 minutes.
Remove and let cool.
Ice and decorate.
Published by
I am a retired high school English/Drama teacher and I live in Leamington, Ontario. Born in Italy, I love writing for my blog and creating new ways to bring my traditions and culture to the table. I bring my favourite recipes to the table each day and I share them with you. “Cooking is like painting or writing a song. Just as there are only so many notes or colours, there are only so many flavours - it's how you combine them that sets you apart.” Wolfgang PuckView all posts by
Hello Renata
I grew up with ginetti… my mother made them all the time. I have made them on several occasions. Your recipe is similar to the one I make. What I have trouble with is that the ginetti do not rise as I would like them too. I’ve tried room temperature eggs, adding baking powder, and not boiling them, with little to no improvement. Don’t get me wrong, I’m sure they are ok, just not to my satisfaction…… they taste is good anyway.
The procedure of making them is much as you have stated. Any suggestions?Thanks
RoseValid question. Do not handle the dough too much. The less you handle it, the more they will rise. I hope this helps.
Reanta,
Thank you so much for shairng your receipe it was one of my Nonna’s favorites and not so easy to find in the states. I look ofrward to making them.
You are most welcome. My nonna Emilia loved these. Easy to make and versatile to serve. Enjoy!!
